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Banana Bread Scones

Warm and comforting banana bread scones topped with a creamy cinnamon cream cheese glaze, perfect for brunch or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Brunch, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Scone Ingredients
  • 2 pieces ripe bananas, mashed Use super ripe bananas for maximum sweetness.
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and diced Chill before cutting for better texture.
  • 1/2 cup buttermilk Can substitute with non-dairy milk plus vinegar.
  • 1 teaspoon vanilla extract
Glaze Ingredients
  • 1/2 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons milk (for glaze)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the mashed bananas, buttermilk, and vanilla extract until just combined.
  5. Turn the dough onto a floured surface and gently knead until it holds together.
  6. Pat the dough into a circle about 1 inch thick and cut into wedges.
Baking
  1. Place the scones on the prepared baking sheet and bake for 15–20 minutes until golden.
Glazing
  1. For the glaze, beat the cream cheese, powdered sugar, cinnamon, and milk until smooth.
  2. Drizzle the glaze over the warm scones before serving.

Notes

You can store these delightful scones at room temperature for a couple of days or in the fridge for up to a week. For longer storage, freeze for up to three months.